Heat oil in a medium skillet over medium-high heat. Add shallots and garlic, and sauté for 2-3 minutes.

Meanwhile, bring a large pot of water to boil and cook pasta according to package directions, omitting salt and oil.

Reduce skillet heat to medium and add wine. Cook until wine is reduced by half, 3-4 minutes, and then add scallops. Sauté until cooked through, about 5-6 minutes. Add basil and tomatoes, and sauté another 1-2 minutes.

Reduce heat to low and add spinach to skillet. Stir until just wilted, 1-2 minutes, and then season with salt and pepper. Mix with the drained pasta and serve.

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